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Asian Beet and Carrot Salad

Asian Beet and Carrot Salad Asian Beet and Carrot Salad Asian Beet and Carrot Salad

Found this recipe on heatherchristo's blog. It looks beautiful and sounds delicious, I have all the ingredients on hand, and will have to give it a try very soon.













Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber


6 each beets
golden or red
3 cups carrots
peeled, and slice into 1/8 inch slices
2 tablespoons soy sauce, sodium reduced
or to taste
3 tablespoons rice vinegar
or as needed
1 tablespoon sesame oil
or as needed
½ inch ginger
peeped and freshly grated
1 clove garlic
½ bunch cilantro
freshly chopped
2 each scallions, spring or green onions
finely chopped
1 each hot chili peppers
freshly chopped, optional
½ tablespoon sesame seeds


Preheat the oven to 350℉ (180℃) F and bring a pot of water to a boil.

Wash the beet well and pat dry.

Place the beets on a large piece of foil, drizzle a bit olive oil, sprinkle with some salt and black pepper.

Wrap up the beets and roast for about 1 hour, or until fork tender.

While beets are cooking, add all the dressing ingredients in a large bowl, and whisk until well blended.

Allow the beets to cool enough to handle, peel the skins off.

Chop the beets into wedges and place into the same large bowl with the dressing.

Slice the carrots on the bias about 1/8” thick, blanch the carrots in the boiling water for about 3 minutes.

Rinse under cold water and pat dry.

Add them into the bowl with the beets and dressing.

Toss beets, carrots and dressing until well coated.

Transfer to a serving platter.

Chill in the refrigerator until ready to use.

The salad can be made 1 or 2 days ahead.


* not incl. in nutrient facts

Add review





It sounds delicious.

about 11 years ago

Nutrition Facts

Serving Size 123g (4.3 oz)
Amount per Serving
Calories 8043% of calories from fat
 % Daily Value *
Total Fat 4g 6%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 365mg 15%
Total Carbohydrate 4g 4%
Dietary Fiber 3g 12%
Sugars g
Protein 3g
Vitamin A 309% Vitamin C 12%
Calcium 5% Iron 4%
* based on a 2,000 calorie diet How is this calculated?


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